Mango Chicken with Coconut Rice
Prep Time
Cook Time
Total Time
Easy, flavorful mango chicken packs a punch with Mexican flavors and a beautiful presentation.
Yield: 4 Servings
Mango Chicken
  • ⅓ cup olive oil
  • ⅓ cup lime juice
  • 2 tablespoons chopped fresh basil
  • ½ teaspoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to suit your tastes)
  • 2 mangoes, peeled and cut into strips
  • 6 boneless, skinless chicken breasts, pounded thin
Coconut Rice
  • 1½ cups Jasmine or Basmati rice
  • 14 ounces coconut milk
  • ¼ cup vegetable broth
For the Mango Chicken
  1. In a large bowl, mix the oil, lime juice, basil, paprika, and cayenne pepper.
  2. Place the mango slices and pit in the marinade for 15 minutes.
  3. Remove the mango slices but leave the pit to continue to flavor the marinade. Refrigerate the slices.
  4. Place the chicken in the marinade and refrigerate for 1 to 4 hours.
  5. Heat a large saute pan (or grill). Cook the chicken, careful not to crowd the pan. Remove from the pan and allow to cool slightly.
  6. Add the mangoes to the pan and cook until heated through.
  7. Lay a few strips of mango in the center of a chicken breast and gently roll up, placing seam side down. Secure with toothpicks if necessary. Repeat with remaining mango and chicken.
  8. Alternately, simply serve each chicken breast topped with mango slices.
  9. Serve with coconut rice
For the Coconut Rice
  1. While the chicken is marinating, prepare the rice. Put the rice, coconut milk, and broth in a small pot. Bring to a simmer, cover, and lower the heat.
  2. Cook for 15 to 20 minutes, or until all liquid is absorbed and rice is tender.
  3. Remove from the heat and allow to rest, covered, for 5 minutes before serving. Fluff with a fork.
Kosher Meat, Gluten Free
Recipe by Katherine Martinelli at